Pumpkin Chocolate Chip Muffins
Fluffy and packed with flavor, these Pumpkin Chocolate Chip Muffins are about to become your new favorite fall treat! These super moist buttermilk pumpkin muffins are chock full of chocolate and crowned with toasted pumpkin seeds for a lovely crunch.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon pumpkin spice
- 1 cup brown sugar packed
- 1/3 cup avocado oil
- 2 large eggs room temperature
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk room temperature
- 1 cup chocolate chips plus more for top
- 1/4 cup pumpkin seeds (optional) for garnish
Preheat oven to 400 degrees F. Line 2 muffins tins with 18 muffin liners (or spray with cooking spray). Set aside.
In a large bowl, combine the flours, cinnamon, baking powder, baking soda, salt, and pumpkin spice. Whisk until well blended.
In a separate bowl, whisk together the brown sugar and oil until well blended. Whisk in eggs, 1 at a time, until blended. Add the pumpkin puree and vanilla and mix well.
Add half of the dry ingredients and mix well. Add the buttermilk and mix, then add the remaining dry ingredients. Mix until just combined.
Gently fold in chocolate chips.
Fill each muffin liner 3/4 of the way full with batter. Sprinkle additional chocolate chips and pumpkin seeds on top.
Bake for 18-20 minutes, until a toothpick inserted in the center of muffins comes out clean.
Calories: 245kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 148mg | Potassium: 137mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2620IU | Vitamin C: 0.7mg | Calcium: 61mg | Iron: 1.4mg